Lee's Snickerdoodles. In a large bowl, whisk together the flour, cream of tartar, baking soda and salt. Lee's Snickerdoodles This is just my twist on a classic recipe. The two most important elements of Mom's snickerdoodle recipe: she always adds cream of tartar, and she always leaves out vanilla extract.
If desired, line a cookie sheet with parchment paper for easy clean-up.
In another bowl, whisk together flour, baking soda and cream of tartar; gradually beat into creamed mixture.
These perfectly baked gluten-free snickerdoodle cookies are soft on the inside and crisp on the outside with that sweet cinnamon-sugar coating..
You can cook Lee's Snickerdoodles using 11 ingredients and 6 steps. Here is how you achieve that.
Ingredients of Lee's Snickerdoodles
- Prepare 400 of Degree Preheated Oven.
- You need 1 Cup of (whole stick) Butter Flavored Vegetable Shortening.
- You need 1 of 1\2 Cups White Granulated Sugar.
- It's 2 of Large Eggs.
- Prepare 1 1/2 teaspoons of Vanilla Extract.
- Prepare 2 3/4 Cups of AP Flour.
- You need 1 Teaspoon of Baking Soda.
- You need 2 Teaspoons of Cream of Tartar.
- Prepare 1/2 Teaspoon of Salt.
- Prepare 1/2 Cup of Granulated Sugar.
- You need 2 Teaspoons of Ground Cinnamon.
Cinnamon Roll Cookies These cinnamon roll cookies are a new twist to the cinnamony snickerdoodle cookie.. These snickerdoodle cookies need to be soft and chewy so watch carefully. If you want them to be flat, press the balls down in the center before placing in the oven. My favorite baking tools for perfect Snickerdoodle cookies — light-colored baking sheets, parchment paper sheets, KitchenAid mixer.
Lee's Snickerdoodles instructions
- Cream together first 4 ingredients until light and creamy. A stand mixer works best..
- In a separate bowl stir together the flour, baking soda, tartar and salt until well combined. In another bowl mix together the sugar and cinnamon. Set aside..
- Mix flour mixture into the wet mixture a little at a time until well combined. Chill in the refrigerator for 30 minutes to 1 hour..
- Scoop out dough into golf ball sized rounds. Generously roll around in the sugar and cinnamon mixture. Place on baking sheet leaving room between the cookies. Lightly grease baking sheet to prevent sticking..
- Bake cookies at 400 degrees for 8-10 minutes. Cookies will be done when they are turning brown on top and just starting to crack a bit. They should be soft and somewhat chewy at this point..
- This should make just over 2 dozen cookies. Enjoy.
I love to hear from you! Line two large cookie sheets with parchment paper or silicone baking mats (always recommended for cookies). Make the topping: Combine the granulated sugar and cinnamon together in a small bowl. Make the cookies: Whisk together the flour, cream of tartar, baking soda, cinnamon, and salt together in a medium bowl. DO NOT OVERBAKE THEM, or you will be sorry.
